Kyle's Chicken and Rice Bowl
From the mind of my wonderful fiancé – the first thing he ever cooked for me.
- 1 box Far East Spanish rice pilaf
- 1 lb package chicken tenderloins
- 2 Tbsp olive oil
- Salt, pepper and spices to taste
- 1 red pepper, diced
- 2 ears sweet corn, shucked
- 1 heirloom tomato, diced
- 1 avocado, diced
- ½ cup shredded Mexican blend cheese
- Cook the rice according to the package.
Heat oven to 350. Cover a baking sheet with tin foil and place chicken tenderloins evenly across the surface. Drizzle with olive oil, salt, pepper and any other desired spices (Kyle likes cayenne pepper, garlic powder, and chili flakes). Place in middle rack of oven and cook 8-12 minutes or until no longer pink inside.
While chicken cooks, heat a splash of olive oil in a pan over high heat. Add red pepper and cook undisturbed for a minute or so. Begin tossing the pepper sporadically until pieces just begin to blacken. Transfer to a bowl and set aside.
Strip corn kernels from ear using a sharp serrated knife. Repeat same process as red pepper until pieces are just beginning to blacken, then transfer to a new bowl and set aside.
When chicken is cooked through, remove from heat and transfer to a cutting board. Dice into small cubes.
Portion rice into serving bowls. Top with red pepper, corn, tomato, avocado, chicken and cheese. Mix and enjoy!
